System and method for analyzing properties of meat using multispectral imaging

ABSTRACT

A system and method for obtaining multispectral images of fresh meat at predetermined wavelength bands at a first time, subjecting the images to analysis in an image analysis system comprising a computer programmed to perform such analysis, and outputting a forecast of meat tenderness at a later point in time. Predetermined key wavelength bands are precorrelated with a high degree of prediction of meat tenderness and/or other properties of meat and are used in the multispectral system and method. A system and method for determining the key wavelengths is also disclosed. The multispectral imaging system and method is suitable for use in an industrial setting, such as a meat processing plant. The system and method is useful in a method for determining quality and yield grades at or near the time of imaging in lieu of visual inspection with the unaided human eye, increasing efficiency and objectivity.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application No.61/143,783, filed Jan. 10, 2009.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

Not applicable.

TECHNICAL FIELD OF INVENTION

This invention relates to the field of the meat processing, analysis,and classification.

BACKGROUND OF THE INVENTION

Meat processing, analysis and classification are important so thatconsumers can obtain quality meat products for consumption and beprovided with information about the meat at the point of purchase. TheUnited States is a large producer of beef, pork and other meats. In theUnited States beef industry, beef grading standards were developed bythe United States Department of Agriculture (USDA) to classify carcassesinto quality and yield grades. Beef tenderness is an important qualityattribute associated with consumer satisfaction. Presently, the USDAgrading system is unable to incorporate a direct measure of tendernessbecause there is no accurate, rapid, nondestructive method forpredicting tenderness available to the beef industry. Thus, beefcarcasses are not priced on the basis of actual tenderness, creating alack of incentives for producers to supply a tender product. Similarissues are present with respect to pork and other meat products.

Video image analysis systems have been reported as useful for predictingbeef grades. A near-infrared spectroscopy system to predict beeftenderness has also been reported; however, the beef industry has notadopted this technology due to its technological limitations and lowaccuracy. Categorizing meat cuts by tenderness would enhance economicopportunities for cattle and other livestock producers and processors byimproving assessment of beef product quality to meet consumerexpectations. Also, it would help the U.S. beef industry maintain orexpand its market in the face of increasing competition from otherprotein sources. Labeling accurate quality factors on the packaging ofretail cuts would add value to the products and benefit consumers.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an environmental view of an operator utilizing a multispectralimage acquisition camera to obtain an image of a portion of a beefcarcass.

FIG. 2 depicts the components of a multispectral imaging system.

FIG. 3 depicts a representation of a wavelength band, such as employedin the multispectral imaging acquisition system.

FIG. 4 depicts an exemplary image schematic image acquisition camera andcomponent parts thereof.

FIG. 5 is a flowchart depicting the image analysis system computationsteps.

FIG. 6 is a flowchart representing a process for predeterminingwavelength bands for use in a multispectral imaging system.

FIG. 7 and FIG. 8 are graphs plotting wavelengths vs. coefficients anddepicting loading (Eigen) vectors from partial least squares regression(PLSR) for near-infrared wavelengths.

FIG. 9 is a graph plotting wavelengths vs. coefficients and depictingloading (Eigen) vectors of Visible/near-infrared range for multispectralimaging.

DETAILED DESCRIPTION OF THE INVENTION

A system and method is disclosed for non-destructively analyzing freshmeat at a time (t₀) whereby a forecast of the tenderness and/or otherproperties of said meat at a later time (t₁) is obtained. Time (t₀) is atime occurring post mortem after rigor mortis is complete. Time (t₁) isa later time than (t₀), the time or date when it is known or estimatedthat the meat first will be available to a consumer for preparation bycooking. The forecast provides information about the fresh meat productwell in advance of time (t₁) which data and experience has revealed maybe 14 days or more from the date of slaughter. Tenderness generallyincreases from (t₀) to (t₁), but heretofore there has been no rapidefficient system or method for forecasting the nature of the increase intenderness. Since tenderness and/or other desirable attributes of thefresh meat product have value to consumers, employing the system andmethod of the invention to obtain the forecast of the tenderness and/orother desirable attributes will give meat producers advance informationas to the value of the fresh meat product in the marketplace. This willallow producers to price and position the products appropriately.

The system and method may also be used to determine information aboutsaid meat at time (t₀) in a rapid and objective manner.

The system and method comprises a multispectral imaging system thatcollects images at predetermined key wavelength bands from raw meat. Themultispectral imaging system comprises an image acquisition means suchas a specialized camera which captures images from a meat portion attime (t₀), a computer programmed to receive said images, extract datafrom said images, and perform computations on said data, saidcomputations resulting in output of said forecast as to properties ofthe meat being analyzed at time (t₀) for forecast time (t₁). Preferably,said multispectral imaging system further comprises an output means towhich said computer outputs or displays the results of the computationsin a form understandable to a human in need of such data. The computermay optionally be in communication with an archival means such as adatabase which can store image data and forecasts.

The forecast comprises a prediction of the tenderness and/or otherproperties of the meat from a selected specimen of meat, such as aportion of a beef side which conventionally undergoes limited analysisby visual inspection. Though the system and method may be useful in anumber of settings, it is particularly useful for the meat processingindustry. In a preferred embodiment, the system and method is employedin a meat processing plant production line (“on-line” operation) at thesame time, just subsequent to, or in place of other evaluationsroutinely employed voluntarily or mandated by law.

The system and method is also useful in other settings where meat isprocessed, butchered or packed. Such operations may be highly automatedand the multispectral imaging system can be adapted for participation inan automated process. For example, the camera can be mounted on a stand,while cuts of steaks on a conveyor belt move to a position which willpermit the camera to acquire a multispectral image from each steak. Acomputer in communicative relationship with the camera receives saidimages, extracts data, performs computations, and outputs a forecast oftenderness and/or other properties of each steak.

Another setting for implementation of the system and method of theinvention may be by meat marketers and sellers. For example, hand-heldunits with on-board computers could be used by retail stores,restaurants, and even consumers to assist them in making decisions aboutthe qualities of a meat product.

Now referring to FIG. 1 and FIG. 2 which illustrate the use of thesystem and method in a conventional meat processing plant, an operatoris shown placing the camera on a ribeye steak portion of a beef side.This portion is routinely used for grading evaluations in an on-lineindustrial setting. Alternatively, the camera can be mounted to a holderand the camera operated remotely or automatically in an industrial meatprocessing facility.

The system and method of the invention can provide severalcharacteristics of the meat sample, but is especially advantageous forprediction of meat tenderness since it is a reliable nondestructivetechnique that can be employed for rapid and accurate prediction of meattenderness, particularly in the meat processing (on-line) setting.

Meat tenderness is complex and is directly influenced by a wide varietyof biochemical traits, which can broadly be described as myofibrillar innature (associated with the properties of the myofibril—the structuraland contractile component of the muscle), connective tissue in nature(associated primarily with collagen content and properties), and lipidin nature (predominately associated with intramuscular fat content).Biochemical properties include, among others, muscle pH (an indicationof muscle acidity), sarcomere length (an indication of the degree ofmuscular contraction), water holding capacity (a measure of the abilityof meat to retain its inherent moisture content), a measure of muscleproteolysis (e.g., degradation of troponin-T, a muscle-specificprotein—an indication of the fragility of the muscle fiber), composition(fat, moisture, protein and ash content), and content of soluble,insoluble, and total collagen. A combination of these, and other,characteristics influence meat tenderness, as destructively measuredmechanically (e.g., using a Warner-Bratzler shear apparatus or sliceshear force) or by trained taste panelists.

The multispectral imaging system and method disclosed herein representsan improvement over hyperspectral imaging to predict meat tenderness,particularly with respect to on-line implementation since it providesincreased rapidity of image acquisition and analysis and sufficient datawhich can be transformed by the system to a forecast of meat tendernessat a time (t₁) as well as properties of the meat at time (t₀). Theoutput of the system and method can be made known rapidly at the site ofanalysis. Hyperspectral imaging to determine material properties ofmeats and other tissues was disclosed in U.S. Patent ApplicationPublication 20080199080, filed Feb. 21, 2008 as Serial Number 035080 andis herein incorporated by reference as if set forth in its entirety.Hyperspectral imaging collects images generally in excess of abouttwenty five wavelength bands and most often hundreds of wavelength bandsin a contiguous manner. In a hyperspectral image, each wavelength bandusually overlaps with another wavelength band to the right and the leftof it on the spectrum. Because of the overlap, the hyperspectral imageacquires data from all wavelengths, even if the wavelengths are 5 nmapart. This means the wavelengths are “contiguous.” For example, ahyperspectral image may consist of 101 wavelength bands covering 400-900nm at 5 nm intervals. It generally requires about 5-10 seconds just toacquire a hyperspectral image. A hyperspectral image contains a largeamount of data which tends to be redundant. U.S. Patent ApplicationPublication 20080199080 describes the acquisition of hyperspectralimages as well as a dimensionality reduction technique to reduceredundant information. To obtain information of a meat sample, the imageprocessing and analysis time of the hyperspectral image data might takeup to 10 minutes. While the information outputted is useful, the timerequired may be approximately 150 times longer than desired in anindustrial setting and the time and processing may add more expense thanis desired.

Collecting images at hundreds of wavelength bands and processing theinformation as may be required with hyperspectral imaging might be alimiting factor in implementing the method in an industrial setting. Themultispectral imaging system herein described is cost effective andsignificantly reduces the image acquisition and processing times incomparison to hyperspectral imaging, because multispectral imagingacquires only the key wavelength bands (less than 25 wavelength bands)as opposed to collecting hundreds of wavelength bands in the case ofhyperspectral imaging. As the multispectral key wavelength bands containless redundant information, there is no need of a dimensionalityreduction step when analyzing the multispectral image data and thereforemultispectral image analysis is quicker than hyperspectral imageanalysis. Multispectral imaging can be efficiently implemented on-linein industrial meat processing facilities. In the preferred embodiment,the multispectral image acquisition system for beef tendernessevaluation is fast enough to keep up with a speed at which a beefcarcass moves in a production line and so the ability to be implementedin on-line meat processing. Also, the costs are lower and thecalibration and optimization of multispectral imaging systems are easierthan those of hyperspectral imaging because of the fewer number ofwavelength bands.

Multispectral imaging involves capturing images only at a few keywavelength bands. An “image” consists of one or more wavelength bands. Agrayscale image consists of 1 wavelength band, a multispectral image hasless than or equal to 25 wavelength bands (not necessarilycontiguous/sequential wavelength bands) and a hyperspectral image hasgreater than 25 wavelength bands, often greater than 100 wavelengthbands (usually contiguous along the wavelength spectrum).

A “wavelength band” includes a range of wavelengths. Thus a wavelengthband is centered at a specific wavelength (λo) and has a certainbandwidth (Δλ). FIG. 3 illustrates a wavelength band centered at anexemplary wavelength and a bandwidth. For example, if λo=420 nm, and thebandwidth is Δλ=20 nm, full weightage (P=1) would be at 420 nm and halfweightage (P=0.5) at 410 nm and 430 nm.

“Wavelength” refers to the location of the band in the electromagneticlight spectrum. For instance, the visible light spectrum is 400-700 nm.The visible/near-infrared (VNIR) spectrum is 400-1000 nm and thenear-infrared (NIR) spectrum is 900-2500 nm.

Herein is disclosed a method and system for identifying key wavelengthsfrom hyperspectral images so that these key wavelength bands can bepredetermined for use in the multispectral imaging system and method. Byacquiring fewer images at key wavelengths that are of interest inpredicting meat tenderness and/or other properties, image acquisitionand analysis times are considerably reduced, therefore making itfeasible for commercial implementation of a multispectral imaging systemand method for prediction of meat tenderness and/or other meatproperties.

In multispectral imaging of meat, up to about 25 wavelength bands areemployed in the image acquisition step. As stated above, the wavelengthbands are predetermined so that relevant information about the substancebeing analyzed is obtained. The predetermined wavelength bands do notneed to be regularly spaced or contiguous; rather, they are selectedaccording to correlation with meat properties of interest. Although upto about 25 wavelength bands can be utilized, it is preferred that asfew wavelength bands as needed to provide the desired forecast be used.Therefore, though the range of wavelength bands is from about 1 up toabout 25, more preferably the range used is from 2 to 12 or from 4 to 8.Alternatively, the key wavelength bands can be employed by theirpredetermined association with particular characteristics. For example,at least one key wavelength bands correlated with fat characteristicsand at least one key wavelength bands correlated with proteincharacteristics of the meat could be employed. As yet another option,wavelength bands associated with other biological characteristics ofinterest may be utilized. The system and method for determining thevalue of the predetermined wavelength bands is disclosed herein, infra.

Characteristics of Meat Obtainable with Multispectral Imaging System andMethod

The multispectral imaging system can be adapted for the analysis of anytype of meat or tissue for which characteristics can be correlated withinformation from the imaging. One of the characteristics which is oftremendous importance to the meat industry is tenderness; however othercharacteristics (some of which are related to tenderness and some ofwhich are not) may also be forecasted with the multispectral system andmethod of the invention. Such characteristics include, inter alia,flavor, aroma, juiciness, water holding capacity, moisture content, ashcontent, fat content, protein content, pH, sarcomere length, collagencontent, and degree of proteolysis (for example troponin T degradationor degradation of other proteins) and combinations thereof.

The multispectral imaging system is effective for improving theprocessing of beef because it can forecast characteristics of the meatat a later time (t₁) and it can also rapidly provide quality grading andyield grade factors. In addition, it can increase the speed of obtaininggrading and yield information as compared to conventional methods,

On-Line Use of Multispectral Imaging System and Method in a MeatProcessing Plant (On-Line Implementation)

Referring to FIG. 2, in an industrial production location, beefcarcasses are split into sides (210), and the sides hung onto a chain(200) which can move the sides into a refrigerated area and through themeat processing steps, or line. The process is referenced as “on-line”processing. The chain (200) moves at a rate of five to nine (5-9)seconds/side. In a conventional processing system, a worker (not shown)will rib each side so that when the sides reach a location whereconventional grading occurs (pursuant to United States Department ofAgriculture protocols), the sides are presented in a ribbed condition.When the side is ribbed, a ribeye steak (212) is exposed and this ispreferably utilized for imaging. FIG. 1 and FIG. 2 illustrate a numberof beef sides on a line moving past an operator. In the system andmethod for multispectral imaging, it is most preferred to select alocation for image acquisition along the production process, at whichlocation a side will arrive in a ribbed condition.

As the sides move on the chain (200), they are not perfectly stationaryat any point in time. Ideally, the side (210) and camera (100) are bothstationary. An operator (230) places the camera (100) over the exposedribeye (212) and acquires the image while holding the camera (100) still(with no relative motion) in relation to the ribeye (212). Practically,however, when the system and method is employed in a conventional meatprocessing plant, the line of sides would remain moving on the chain(200). In such case, measures are taken to ensure that when each imageis acquired, relative motion of the camera with respect to the ribeye iseliminated. In order to acquire the multispectral image, a camera can besecured temporarily to the meat, while the image is acquired, via amechanical gripping means, or alternatively the side can be stopped witha mechanical gripping means for a brief but sufficient time to allow theimage to be acquired with the ribeye remaining stationary relative tothe camera.

The camera can be temporarily secured to the ribeye with a mechanicalgrip means which holds the camera (which is also preferably secured to acamera support means (222)—here shown as a cable attached to the camera(100) at attachment (224) and is also attached to overhead supportstructure (220). It is preferred that camera support means haveretractable functionality so that the camera can be pulled down by theoperator when needed and retracted upwardly when not needed. Other typesof camera supports can also be used. Having a support for the camera tobear the weight of the camera in the vicinity of the image acquisitionarea will keep the camera nearby when not in use and will assist theoperator in bearing the weight of the camera when it is in use. In oneembodiment, an operator can place and secure the camera (100) to theribeye with a mechanical grip means, then actuate the camera trigger.Once all the bands are acquired, the mechanical grip means is preferablyreleased automatically. The camera support means can then return thecamera back to the operator, or the operator can grab the camera fromits position a bit further up the line, and the operator can then securethe camera to the ribeye of the next side to be analyzed.

Alternatively, the advance of the side on the chain (200) can be stoppedwith a mechanical gripping means which will hold the side stationaryrelative to the camera while the image is secured. In an automatedprocess, the line can be engineered with techniques known to the art toprovide for a stoppage of line to enable the image to be taken.

In still another variation, a camera which can take the multispectralimage while the carcass is in motion can be used if available.

Before using multispectral imaging to obtain data from meat in anindustrial setting, a number of key wavelength bands would have beenpredetermined. A system and method for predetermining these keywavelength bands are disclosed herein infra. Images of the meat areacquired at these predetermined key wavelength bands. In a preferredembodiment, an image acquisition system obtains images only atpreselected key wavelength bands for a particular meat sample.

In an alternative embodiment, a multispectral image acquisition systemcomprises a kit which can be provided to a customer, such as a meatprocessing plant. The kit comprises information as to which keywavelength bands the customer should use in a method of meat analysis ortenderness forecasting. The kit may be customized for the customer sothat a forecast or determination of specific parameters of interest isprovided. The kit may further comprise an image acquisition system andan image analysis system. The kit may further comprise a display modulethat outputs the determined properties of meat. Alternately, imagesacquired may be collected and electronically stored. The electronicallystored images can be analyzed in an image analysis system locatedremotely from the image acquisition system.

Images are acquired using an image acquisition system which ispreferably adapted for acquisition of multispectral images only for keywavelength bands that are of interest. The image acquisition systemcomprises a camera, a wavelength dispersion unit, a lens, a housing andlights to illuminate the object for the image acquisition. Components ofa preferable image acquisition system are commercially available, but amost preferred image acquisition system is specially adapted to acquiremultispectral images from meat.

FIG. 4 illustrates an exemplary schematic image acquisition system. Theexemplary image acquisition system comprises a housing, a camera, awavelength dispersion unit for selection of the key wavelength bands, anillumination means (lights), and a handle for holding the device by auser.

The position of the camera and type (focal length) of lens determine thedistance of the camera from the object to be properly focused and toobtain an image with a desired field-of-view (FOV). The housing of theimage acquisition camera may be adapted to provide a preselecteddistance between the camera and the object and an area for imageacquisition of a predetermined size. For example, for an imaging area of5 inch by 7 inch, a distance of about 21.8 inches was found to beappropriate for a 25 mm focal length lens (Hyperspectral CoastalOptlens, JENOPTIK Optical Systems, Jupiter, Fla.). The housing and lensshould not attenuate the reflected light spectrally from the ribeye orobject. The housing should further comprise calibration targets, so thatcalibration targets and meat are imaged simultaneously on the same FOVin each and every multispectral image.

The camera component has a lens through which reflected signals from anobject pass to a two-dimensional array of sensors (also known as ‘focalplane array (FPA)’) located internally in the camera. A sensor is adetector that can quantify the amount of light photons. Based on thetype of sensor, it can quantify light in various electromagneticregions. For example, a charged-couple device (CCD) sensor is sensitivein the region of 400-1000 nm. An Indium-Gallium-Arsenide (InGaAs) sensoris sensitive either in the region of 900-1700 nm or 1700-2500 nm,depending on how the sensor was treated and coated. An exemplary InGaAscamera appropriate for use in the system and method of the invention isModel: XEVA-USB-LIN-k1.7-256-TE1 (XenlCs, Belgium). A preferred cameracomprises a sensor that should be able to sense signals from all keywavelength bands. If key wavelengths cover both VNIR and NIR regions,then two cameras are required. An optical mirror could be used to splitthe reflected signal and two cameras could image the object (steak)simultaneously in two regions namely VN IR and NIR.

The lens of the image acquisition system is preferably a chromaticallycorrected lens. Typically, the focus of a standard camera lens changeswith the wavelength of the band pass filter employed. Consequently, onewavelength band may be well focused, while another wavelength band mightbe out-of-focus, causing information on image texture to be compromisedor lost. Chromatically corrected lenses are specially designed lenseswhich correct the focus for an entire wavelength band region andtherefore should preferably be used in the system of the invention. Anexemplary chromatically corrected lens in the wavelength range of400-1700 nm appropriate for use in the system and method of theinvention is Hyperspectral CoastalOpt lens (JENOPTIK Optical Systems,Jupiter, Fla.).

The image acquisition system further comprises an illumination meanswhich shines light onto the object (meat) to be imaged. Imaging can bedone either in reflection mode or transmission mode. In the system andmethod of disclosed herein, the reflectance mode is preferably utilized,meaning the reflected light shone upon the object by the illuminationmeans is imaged. In some other applications, for example forcharacterizing other type of tissues, transmittance mode of images canbe used. The image acquisition and analysis components and methods canbe adapted accordingly.

The illumination required is equivalent to approximately two EZK 12volt, 150 watt bulbs. A DC power source or converter can be used toconvert 110 V AC to 12 V DC. In a preferred embodiment, a DC powersource is used, because the light output from a DC power source is morestable than an AC power source. The illumination means must providelight in the key wavelength bands identified for a particularapplication. In one embodiment, a broadband light source such as atungsten-halogen lamp can serve as the illumination means. It ispreferred to have equal light output intensity for all key wavelengths.If needed more than one type of light source can be used.

The illumination means can be secured to said camera. Preferably, thiscan be employed as a ring light surrounding the lens of the camera whereit will illuminate the object analyzed.

In an alternative embodiment, the illumination means is not secured tothe camera or a supplemental illumination means is employed. Theillumination means can comprise a diffuse lighting system which causesuniform diffuse light to be applied over the object. For example, lightscan be provided at the sides of the object, typically on the samesurface level as the surface of the ribeye. A hemispherical dome is setup over the object. Preferably, the dome is painted with 99% reflectiveoptical standard white paint. The light from the bulbs will reflect upto the white dome which will in turn cause uniform diffuse light to beapplied over the object.

In another embodiment, the lighting can be supplied by light emittingdiodes (LED). The spectral output of said LED lights must be selected tomatch the predetermined wavelength bands. A lighting hood (the housingfor the lighting) can be painted with white reflective paint. Thelighting hood also serves as means to maintain a certain distance of theobject from the lens. Also, it houses (protects) lighting, the lens, andmaybe even the camera. The lighting hood may also contain a white plate,a gray plate, and a black plate on the edges of the field-of-view. Thiswill provide acquisition of the image and calibration targets in eachand every image, thus permitting accurate calibration of themultispectral image.

The image acquisition system further comprises a wavelength dispersionunit which splits the light into several light components based on itswavelength. The wavelength dispersion unit can be selected from aspectrograph, a set of band-pass filters, an (liquid crystal tunablefilter) LCTF system, an (acousto-optic tunable filter) AOTF system orany other system which provides the desired function.

A spectrograph is a sophisticated version of a prism. A prism can splita white light into a rainbow of colors. Similarly, a spectrograph cansplit the light into various wavelength bands in a contiguous manner.Thus, it is commonly used in hyperspectral imaging. In the case ofmultispectral imaging, a spectrograph can be used if the camera can beprogrammed to partially transfer the frames—meaning that only a fewspecific wavelength bands are transferred to the computer in the imageanalysis component of the system. In this case, the camera will stillacquire the complete wavelength range similar to hyperspectral imaging.However, the camera transfers only part of the frame (only a few keywavelength bands) to the computer. Image acquisition time is partiallyreduced because it is not transferring all the bands. Image analysistime is considerably reduced, as only a few key wavelength bands areanalyzed.

Preferably, a “band pass filter” is employed as the wavelengthdispersion unit used in conjunction with the camera to filter out only aspecific wavelength band and reject other wavelength bands. By putting aband pass filter in front of a camera lens, one collects image only atthat wavelength band. By having a series of band pass filters which canbe rapidly changed, one can acquire images at a series of wavelengthbands which together will constitute a multispectral image. Filters canbe placed in a wheel and rotated mechanically rapidly in succession infront of the camera lens after each wavelength band is acquired.

More preferably, the wavelength dispersion system comprises a liquidcrystal tunable filter (LCTF). An LCTF employs electrically controlledliquid crystal elements to select a specific wavelength of light fortransmission through the filter at the exclusion of all others.

Most preferably, the wavelength dispersion system is an AOTF system.AOTF systems consist of a crystal in which radio frequency (RF) acousticwaves are used to separate a wavelength band of light from a broadbandlight. The wavelength of light selected is a function of the frequencyof the RF applied to the crystal. Thus, by varying the frequency, thewavelength of the filtered light can be varied.

When the number of key wavelength bands is from two to four, themultispectral imaging system can be implemented by using a beam-splitterwith multiple imagers or cameras. Reflected light from the object may besplit into two light paths using a beam splitter mirror and the twolight paths then passed through two different band-pass filters and twocameras, resulting in the acquisition of two images at two differentwavelength bands. The split light can be further split.

In a preferred embodiment, the image acquisition system comprises anacousto-optic tunable filter (AOTF) imaging module, a radio frequency(RF) unit, a CCD camera having a chromatically corrected lens, and anillumination system secured to the camera in a ring surrounding saidlens.

The AOTF optical head preferably provides a spectral sensitivity in thevisible-near infrared region (VNIR) ranging from 400 nm-1000 nm and hasa spectral resolution of at least 3.8 nm.

The RF unit provides an electronic signal to the AOTF transducercreating a grating pattern that controls which wavelengths of light areallowed to pass by the filter. Preselected wavelength bands can beprogrammed in the RF unit so that it sends the signal to the AOTF unitto acquire only those preselected bands.

The image acquisition system incorporates means which provide a workingdistance. Preferably housing of the image acquisition system isdimensioned so that the camera is at a predetermined distance from theobject. This permits definition of the field-of-view (FOV) captured inthe image. It is preferable to dimension the system so that the entireFOV of the desired object (e.g. a ribeye steak, 6×8 inches) can beimaged in proper focus. Providing a customized image acquisition systemhaving housing of a fixed dimension and structure adapted in this wayallows all these settings to be uniform from sample to sample. The imageanalysis system of the multispectral imaging system and method of theinvention can utilize the same image processing algorithm to analyzeimages.

The FOV is preferably at least 5 inch×7 inch and more preferably 6inches by 8 inches which is the general size of a whole ribeye. Mostpreferably, FOV reflects the size of essentially the entire sample. Forsome forecasts or analysis, the area of the sample enters into thecomputations. This is the case, for example, with grading of beef inwhich ribeye area is a factor.

Preferably, the image acquisition system further comprises or can beconnected to a monitoring means. The monitoring means can be a displaymonitor, such as a computer monitor or a television screen, incommunicative relationship with the camera in order to display theimages captured and to detect any faults in the process. For instance,if an operator shakes the camera and/or failed to place the camera onthe specimen correctly, a program in the camera can identify thosefaults and alert the operator by displaying a warning on the monitoringmeans. The monitoring means can also serve a purely visual function toassist the operator in proper placement of camera so that the completeFOV can be acquired. In another embodiment, the monitoring means mayalso be connected to the image analysis system discussed below.

Conventionally in beef processing plants, the carcass sides are cut(ribbed) between the 12th and 13th rib to expose a cross section of theribeye muscle. A cut carcass side is shown in FIG. 1 and FIG. 2. Thiscut surface represents the surface of a beef rib steak.

Using the multispectral imaging system and method, images of thelongissimus dorsi cut between the 12th and 13th rib of a hanging carcassside are obtained with the image acquisition system. The imageacquisition system may be mounted on a mobile cart or the like whichpreferably has means for height adjustment. Alternatively, the imageacquisition system may be installed on an overhead structure which willallow for the intended use and placement. In FIG. 2, an operator isutilizing the image acquisition system with an overhead support.

Taking the images involves placing the image acquisition system on thesample, actuating the image acquisition system using a trigger andholding it steady for approximately two (2) seconds or less. The triggerwill switch on the light and send a signal to the camera to acquire thedata. In a preferred embodiment, this trigger also actuates a mechanicalgripper system that will hold the image acquisition system with thecarcass.

Use of Multispectral Imaging to Obtain Objective Quality Grade, MarblingScore and/or Yield Grade

Once the rib area is cut as described above, the multispectral image canbe taken immediately. (In contrast, standard grading and marbling scoresprovided by human graders require waiting approximately 15 minutes toallow the cut muscle to oxygenate, during which time the color of themuscle changes from a purplish-red to bright red. This allows time forthe marbling (intramuscular fat) to become visible to the human eye).

Thus, the multispectral system and method disclosed herein eliminatesthe lag or delay in processing and provides more information than can beprovided by observation with the human eye. Currently, it is standard inthe United States and some other countries to provide a marbling scoreand quality grade from observation with the human eye. A multispectralimage taken immediately after the 12th/13th rib interface is exposed canprovide these same marbling and grading factors objectively. Cost andefficiency advantages may be realized with this more rapid and objectivedetermination of beef quality grades.

In addition, conventionally at the time of quality grading, U.S.Department of Agriculture yield grade factors are also assessed and ayield grade is assigned. With use of the system and method of theinvention, information obtained from the multispectral image (ribeyemuscle area, fat thickness), coupled with data easily obtained from thecarcass (hot carcass weight and percentage of carcass weight as kidney,pelvic, and heart fat) can be used to establish the appropriate yieldgrade without the necessity of the lag time.

The system and method of the invention further comprises an imageanalysis or processing system, preferably in communicative relationshipwith said image acquisition system and display means. After themultispectral image is taken, the data are transmitted to the imageanalysis or processing system which analyzes it for the parameters ofinterest and outputs the determined characteristics of the meat.

The image analysis system comprises a computer having a computerprocessor containing algorithms and methods to analyze the acquiredimage to perform calibration, region-of-interest (ROI) selection,textural feature extraction, and tenderness prediction. In oneembodiment, the computer is external to the camera and the cameracommunicates the image data to said computer which saves it on its harddrive. The image processing program reads the image from the computerhard drive and executes the steps depicted in FIG. 5. In anotherembodiment, the camera holds image data in “random access memory” (RAM),which is a virtual memory space in an on-board processer. Imageprocessing operations are then done in RAM and only results will bestored in the hard-drive. Before the next image is acquired, the RAM iscleared and will be ready for the next image.

FIG. 5 is a flowchart depicting the steps of image processing which areaccomplished by the system. The multispectral imaging system and methodsystem starts at (131) and involves image acquisition (132) as discussedabove. In addition to the sample images (132 A), dark images (B) (couldbe dark calibration target in the FOV) and white images (C) (could bethe white calibration target in the FOV) are collected for calibrationpurposes. Step 132 occurs in the camera component of the system. Theimage data are then transmitted to the computer using one of the meansdiscussed elsewhere herein. The computer processes the received imagedata (133) to a reflectance image. Next, the reflectance image isprocessed to a calibrated multispectral image (134). A region ofinterest (ROI) is selected (135) by criterion programmed into thecomputer resulting in a calibrated ROI (136). The computer program thenextracts textural features from the calibrated ROI (137) and patternrecognition models programmed into the system compute a forecast(tenderness forecast exemplified) (138). The output or results (139) canbe obtained from the computer by conventional means of access to theoutput report generated or may be displayed on a monitoring means.

As stated, it is contemplated that the image analysis system will be incommunicative relationship with a monitoring means as discussed aboveand may house software which will receive input about the imageacquisition process and alert the operator in case of fault.

The image analysis system further preferably comprises a communicationcable or a communication/power cable. As best seen in FIG. 2, exemplarycommunication/power cable (120) provides power to the camera, wavelengthdispersion unit, and lighting system. It also can communicate commandsfrom the computer (130) to the wavelength dispersion unit as to whichwavelength bands to use for imaging the sample. The collected image dataare then transferred to the computer through the communication cable(120). The cable can be anchored on a structure (220) above the analysisstation to support its weight during operation. The image acquisitionsystem components may have a separate support cable (222).

The communications cable which may be connected to the camera (100) andthe computer (130) may enable transfer of image data in real time.Alternatively, the image data can be transferred to the computer uponuser actuation of the necessary commands. The images can also betransferred to the computer through other means known to the art such aswireless transmission or Bluetooth™ transmission.

In the preferred embodiment, calibration targets (white and dark) areimaged in the field-of-view. Thus, each and every multispectral image ofribbed surface of the carcass will also contain the images ofcalibration targets.

From the image, the regions of calibration targets are separated by asimple thresholding operation. Because the region of the white plate isthe brightest spot in the image, it can be easily separated. Similarly,the region of the dark plate has the lowest pixel values (gray-levelvalues) in the image, so it can also be easily separated. The meanvalues of white and dark regions are determined at each wavelength band.Corresponding bands in the multispectral image are calibrated by thewhite and dark values, as shown in Equation 1. By calculatingreflectance, differences due to illumination from one sample to anothersample are minimized or eliminated

$\begin{matrix}{{ReflectanceImage} = \frac{{RawImage} - {{Dark}\mspace{14mu}{Value}}}{{{White}\mspace{14mu}{Value}} - {{Dark}{\mspace{11mu}\;}{Value}}}} & {{Equation}\mspace{14mu} 1}\end{matrix}$

Textural features have to be extracted from the ribeye area. The ribeyearea is irregular and close to oval in shape. However, some of the imagetextural analysis algorithms require the image to be square orrectangular. Therefore, a Region-of-Interest (ROI) around the center ofthe image is selected. The ROI size is selected in such a way that theROI fits within the ribeye area. It should be noted that, if the imageis acquired such that the entire field-of-view occupies the ribeye area,then this step is not necessary. In other words, the entire FOV is theROI.

Textural features can be directly extracted from these bands andstatistical models such as discriminant analysis can classify thecarcass based on tenderness or other selected properties.

Textural features can be extracted from each band in a multispectralimage using the spatial gray-level co-occurrence matrices (GLCM) method.The GLCM algorithm creates a co-occurrence image based on the relativefrequencies (gray-level values of the co-occurrence image) with which apixel of gray level ‘i’ occurs with a neighboring pixel of gray level‘j’ separated by a relative distance ‘d’ and a given angle ‘θ’. Thenotations ‘i’ and ‘j’ denote the gray level values of the original imageand they range from 0 to 2^(n)−1 (‘n’ can be any positive integer; thehigher the value of ‘n’, the longer the GLCM algorithm takes to computethe textural features; We used an ‘n’ value of 8 which we hereindisclose to be optimum although other values can be used; the size ofthe co-occurrence image will be 2^(n)−1×2^(n)−1). We used a d value of 1and four θ values: 0°, 45°, 90° and 135° (degrees). The texturalfeatures computed from four angles are then averaged to get rotationallyinvariant textural features.

The following eight textural features are computed from theco-occurrence matrix or image.

Mean: The average gray-level value of the co-occurrence image.

Variance: A measure of how the gray-level values of the co-occurrenceimage are dispersed with respect to the mean gray-level value of theco-occurrence image.

Correlation: A measure of linear dependencies of gray-level values ofthe co-occurrence image.

Contrast: Measures local variation in the co-occurrence image.

Dissimilarity: Measures the dissimilarity between two neighboring pixelsoffset by a given distance and angle in the co-occurrence image.

Second Moment or Energy: A measure of textural uniformity, i.e., therepetition of pixel pairs.

Homogeneity: Homogeneity is also known as an inverse difference moment,which is inversely proportional to the contrast of an image.

Entropy: An indication of the complexity or information content withinan image—i.e., the more complex or detailed an image, the higher theentropy value.

Statistically, it is often important to evaluate the distribution ofdata points. This can be done by assessing skewness and kurtosis.Skewness is a fourth order statistics that measures asymmetry of thedata with respect to the mean of the data. A normally distributed datahas a skewness value of 0. A negative skewness value indicates aleft-skewed distribution, where as a positive skewness value indicates aright-skewed distribution. Kurtosis is also a fourth order statisticsthat indicates how outlier-prone a distribution is. The normaldistribution has a kurtosis value of 3. If the kurtosis value of a givendata is greater than 3, then the data are more outlier-prone than thatof the normally distributed.

Textural features can also be extracted using other textural analysisalgorithms. GLCM extracts textural features in the spatial domain.Fourier transform converts the image to the frequency domain andfeatures can be extracted in the frequency domain. Higher frequencyindicates finer textures, while lower frequency indicates coarsertextures. Wavelets and Gabor filters can provide joint spatial-frequencydomain textural features. Another method is development of acovariogram.

A pattern recognition algorithm can then be used to predict meatproperties from extracted textural features. Discriminant analysis suchas canonical discriminant model, Fisher linear discriminant model,logistic regression, or clustering approaches can be used to classifycarcasses into different categories. Regression approaches such aslinear regression, nonlinear regression, principal component regression,partial least squares regression methods can be used to predict thetenderness scores. Other approached such as fuzzy logic, artificialneural networks, and genetic algorithms can also be implemented.

After the image data are extracted and analyzed in the image analysiscomponent of the system, a forecast or prediction is outputted to adisplay means, thus culminating in the generation of objectiveinformation about the sample. A forecast output is relevant toproperties at time (t₁), such as tenderness; while properties at thetime of assessment (t₀) such as quality and yield grades are aprediction output.

The computer may also have a labeling program and communication meansenabling it to send information discerned or computed about the carcassto an electronic tag secured to the carcass. Such tags are known in theart and may be employed by a meat producer to store all data relevant toa given carcass thereon. The computer labeling program can send aforecast of tenderness as well as any other data to the carcass tag.This allows the system and method of the invention to output informationdirectly to the item under analysis, thereby fostering better individualcarcass management by the processing facility.

Identification of Key Wavelength Bands for Predicting Meat Quality

To develop and implement a multispectral imaging system appropriate foran application of interest, two steps namely (1) identification of keywavelength bands from hyperspectral images and, (2) evaluation of keywavelength bands for predicting meat properties, are needed. It shouldbe noted that once key wavelength bands have been identified for adesired application, they can thereafter be utilized for thatapplication without the need to re-identify said wavelength bands.

After the key wavelength bands are identified, they are used in themultispectral imaging system and method to forecast tenderness and/orother characteristics of meat described above.

Herein are disclosed methodologies to identify a few key wavelengthbands that can be used in the multispectral imaging system of theinvention. Key wavelength bands for different material properties can beidentified separately and integrated into a single multispectral imagingsystem for the assessment or prediction of several material propertiessimultaneously.

Identification of key wavelength bands procedures include the followingsteps: (1) calibration of hyperspectral images; (2) selection ofregion-of-interest (ROI); (3) data transformation; (4) dimensionalityreduction; (5) analysis of loading vectors to identify key wavelengthbands. Each step is described below. FIG. 6 is a flowchart representinga process for predetermining wavelength bands for use in a multispectralimaging system.

After acquiring hyperspectral images, they are calibrated using a darkand white hyperspectral image. By calculating reflectance, differencesdue to illumination from one sample to another sample are minimized oreliminated.

After calculating reflectance, a Region-of-Interest (ROI) around thecenter of the image is selected. For beef, the ROI size is preferablyselected in such a way that the ROI fits within the ribeye area fortenderness assessment. It should be noted that if the images areacquired at the center of the image, then the ROI is the entire image orfield-of-view.

The three-dimensional hyperspectral image (two (2) dimensions arespatial and the other dimension is spectral) is then transformed into aone (1) dimensional spectra. It can be transformed by using threemethods: (a) sample; (b) spectroscopic; and (c) mosaic. Each method isdescribed below.

In ‘sample’ data transformation, each ROI hyperspectral image of size p(spatial)×q (spatial)×λ (spectral) is transformed to p*q spectra ofdimension (1×λ). Further dimensionality reduction is performed withineach hyperspectral image separately. Dimensionality reduction results inobtaining loading vectors. The loading vector gives the coefficient orweightage value at each wavelength in determination of new uncorrelatedvariables. Extreme (high positive or low negative) values indicate thatthose wavelengths are important in determination of the new uncorrelatedvariable and therefore meat properties. The loading vectors can varyfrom hyperspectral image of each sample to other samples. This type ofanalysis explains within-sample variation and ignores between-samplevariations.

In ‘spectroscopic’ data transformation, a set of ‘n’ calibrated ROIhyperspectral images of size (p×q×λ) is transformed into n number ofspectra of size (1×λ) by averaging on the spatial dimensions namely pand q within each hyperspectral image. The pixels of the ROI for eachimage are averaged and a one-dimensional spectrum is obtained for everysample. All n spectra were used for further dimensionality reductionstep. This type of analysis ignores within-sample variation and focuseson between-sample variation.

In ‘mosaic’ data transformation, the set of ‘n’ calibrated ROIhyperspectral images of size p×q×λ is transformed into n*p*q number ofspectra of size 1×λ. All n*p*q spectra were used for furtherdimensionality reduction step. This type of analysis explains bothwithin-sample variation and between-sample variation. Since the numberopf spectra (n*p*q) is very large, more computation time, andsophisticated hardware are required as compared to the other twomethods. However, this step is an offline computation and needs to becompleted only once for a certain population of carcasses. Thus, thismethod does not need to be computed real-time.

Once a set of spectra are obtained using any one of the datatransformation methods explained above, the next step is dimensionalityreduction. These spectra are exported to a chemometric modeling softwaresuch as Unscrambler® 9.6 (Camo Inc., Woodbridge, N.J.). The spectra aremean centered, fed into the dimensionality reduction algorithms, andloading vectors are obtained. It can be performed using: (a) principalcomponent analysis (PCA); (b) partial least squares (PLS) analysis; (c)factor analysis; (d) minimum noise reduction analysis; or (e)entropy-based methods. The first two methods are explained below.

PCA determines new variables or principal component bands such that theyexplain maximum variation of independent variables (spectralreflectance) alone, while the dependent variables (such as slice shearforce values) are not considered.

Partial least squares regression (PLS) is a dimensionality reductiontechnique similar to principal component analysis (PCA). In contrast toPCA, PLS defines new bands such that they explain variation ofindependent and dependent variables as well.

The dimensionality reduction step provides a set of loading vectors thatcan be used to calculate new bands. The first few new bands explain themaximum amount of variation in the original spectra. For example, thefirst 3 bands can explain over 95% of variation in all spectra in thehyperspectral image.

Note that, loading vectors can be separately obtained for lean and fatpixels, if desired for a particular application.

Loading vectors are then analyzed either using (a) peak-valley analysisor (b) Eigen-value analysis to identify key wavelength bands.

In peak-valley analysis, the loading vectors are analyzed foridentifying the wavelengths at which extreme amplitudes (either highpositive value or low negative values, which is seen as peaks andvalleys in the curve) are observed.

Key Wavelength Bands for Beef Multispectral Imaging

Using the system and method described above, we have identified twelvekey wavelength bands in the visible near-infrared (VNIR: 400-1000 nm)and another twelve key wavelength bands in the near-infrared (NIR:1000-1700 nm) region for beef which can be utilized as predetermined keywavelength bands in the multispectral imaging system and method foranalyzing beef and provide data which are correlated with beeftenderness.

In one set of analysis of hyperspectral images acquired in the NIRregion, the PLS procedure was used a dimensionality reduction techniqueand the first 6 loading vectors explained most variation. The peaks andvalleys of the loading vectors were significantly different from zerosuch that they played major roles in constructing the PLS bands. Hence,the wavelengths corresponding to the peaks and valleys of the loadingvectors can be considered as key wavelengths. The twelve key wavelengthdetermined for beef in the NIR region are 1057, 1074, 1091, 1115, 1142,1176, 1219, 1280, 1365, 1395, 1408, and 1462 nm. (FIGS. 7 & 8) Inanother set of analysis of hyperspectral images in the VNIR region, thefollowing twelve key wavelengths were identified: 455, 480, 520, 545,568, 590, 604, 636, 722, 750, 814, and 850 nm (FIG. 9).

In case of the predetermined wavelengths for beef multispectral images,it is contemplated that the key wavelengths might vary by ±20 nm. As canbe seen from the numbers, the wavelength bands will not necessarily becontiguous.

Although the bandwidth (also known as full width at half maximum (FWHM))will generally be the same for each wavelength, the fact that there areonly a few wavelength for which an image is taken of the sample, it ispossible to vary the bandwidth of individual wavelength bands ifdesired.

For instance, example, if protein absorption has been determined to beat “x” nm, and the absorption range is “x±20 nm, the bandwidth can beset to capture the entire absorption range. For another property, thebandwidth that will capture all relevant information may be y±10 nm.Therefore, in the system and method of the invention, bandwidth can beoptimized for one or more of the key wavelengths determined.

Other meats may have different wavelength bands of importance. Thedisclosed methodology provides a way to determine the wavelength bandsfor data collection that are correlatable with the tenderness and otherproperties of the meat.

EXAMPLE 1 Multispectral Analysis of Beef

Twelve key wavelength bands in the NIR—1057, 1074, 1091, 1115, 1142,1176, 1219, 1280, 1365, 1395, 1408, and 1462 nm were predetermined asrelated to tenderness classification. For each wavelength band, 8image-textural features (mean, variance, homogeneity, contrast,dissimilarity, entropy, second moment, and correlation) were extractedusing a co-occurrence matrix analysis, thus creating a total of 96image-textural features per steak image. Using these 96 image-texturalfeatures, a canonical discriminant analysis was performed to create twonew, uncorrelated variables (canonical variable 1 and 2: Can1 and Can2).These canonical variables are independent of each other and are thelinear combination of original variables. Two models were developed: onefor trained taste panel (TP) and one for slice shear force (SSF).Significant (p<0.10) correlations of individual textural features and/orthe canonical variables were found with all of the biochemical traitsthat were measured. For example, the following biochemical traits werecorrelated to one or more of the image-textural features or canonicalvariables: Table 1 refers to classifications based on Taste PanelRatings and Table 2 refers to correlations from Warner-Bratzler shearforce.

TABLE 1 Correlations to Biological Properties of Textural Features Basedon Tenderness Classification from Taste Panel Ratings BiologicalTextural features extracted Property at key wavelength bands CanonicalMuscle pH Dissimilarity Homogeneity Correlation variable Sarcomere 10571395 length Troponin-T 1142 and 1280 degradation at day 2 Troponin-TCan1 degradation at day 14 Fat % 1057; 1091; 1115 1115 Moisture % 1057;1091; Can2 1115; 1280 Ash % 1057; 1142; 1057; 1115 1280 Protein % 1057;1091; 1115; 1142; 1280

TABLE 2 Correlations to Biological Properties of Textural Features Basedon Tenderness Classification from Warner-Bratzler Shear Force Texturalfeatures extracted at key wavelength bands (nm) Biological SecondCanonical Property Dissimilarity Homogeneity Mean Variance Momentvariables Muscle pH Can1 Sarcomere 1057; 1280; 1395 1091; 1115 1280length 1395 Troponin-T Can1 degradation at day 14 Fat % 1057 Can1Moisture % 1280 1057; Can1 1091;1280 Ash % 1057; 1280 1091; 1115 1057;1091; 1280 Protein % 1057; 1280 1034 Insoluble Can2 collagen Totalcollagen Can2

EXAMPLE 2 Evaluation of Eight Extracted Textural Features fromMultispectral Images Captured at Key Wavelength Bands

Eight textural features were extracted using gray level co-occurrencematrix (GLCM) analysis from each of 12 identified bands. Texturalfeatures can also be extracted by other methods such as Gabor filtersand/or wavelet analysis from each of those identified bands. Thus, 96features were extracted. In addition to textural features, marblingfeatures such as number and distribution of fat flecks, marblingtexture, and % fat area can also be extracted. A stepwise discriminantregression method was used to select 46 variables. These variables wereused to classify the steaks into two tenderness categories. The overallaccuracy was 88% for SSF and 87% for taste panel (TP). The results arepresented in Table 3 for predicting SSF and Table 4 for TP below.

TABLE 3 Evaluation of multispectral imaging system for predicting SSFCross-validation Reference Actual Predicted Results SSF Tender Tender156 Tender Tough 18 Tough Tender 6 Tough Tough 19 Overall accuracy87.79%

TABLE 4 Evaluation of multispectral imaging system for predicting TPCross-validation Reference Actual Predicted Results TP Tender Tender 97Tender Tough 11 Tough Tender 6 Tough Tough 26 Overall accuracy 86.62%

Other pattern recognition and machine learning algorithms like canonicaldiscriminant analysis, neural networks, and fuzzy-logic approaches canbe used to classify steaks into tenderness categories based on extractedtextural features.

Often, the beef industry is interested in classifying steaks into twocategories—tender and tough. The pattern recognition models can beeasily modified to classify steaks into two categories. Similarly, if acompany is interested in three or more categories, that can also beeasily achieved.

Instead of classifying steaks into tenderness categories, patternrecognition models such as multiple linear regressions, non-linearregression, principal component regression, partial least squaresregression, and similar methods may be used to predict the tendernessscores such as slice shear force, Warner-Bratzler shear force, orsensory scores.

EXAMPLE 3 Identification of Key Wavelength Bands for VNIR MultispectralImaging System

PCA was implemented to reduce the spectral dimension of a Region ofInterest (ROI) within a hyperspectral image. The optimal number of PCimages was chosen with Eigen values significantly greater than zero.(Johnson, R. A., 1998. Applied Multivariate Methods for Data Analysis.Duxbury Press, New York, N.Y.) For this step, the first five PC imageshad Eigen values significantly greater than zero. These Eigen valuesexplained over 90% of the variance of all bands for the image. In thisstudy, ‘mosaic’ data transformation was used.

FIG. 9 shows the first three loading vectors. By “peak-valley analysis”,12 key wavelengths can be identified.

Twelve key wavelength bands in the visible near-infrared (VNIR: 400-1000nm) were identified. The wavelengths (455, 480, 520, 545, 568, 590, 604,636, 722, 750, 814, and 850 nm) were identified as playing major rolesin constructing the PC images (See FIG. 9). Multispectral images arepreferably acquired only at the key wavelength bands, in the system andprocess of the invention, making it well-adapted for industrialimplementation.

EXAMPLE 4 Identification of Key Wavelengths for Near-InfraredMultispectral Imaging System Sample Collection

Beef ribeye steaks (longissimus dorsi muscle) between 12^(th) and13^(th) ribs at 2 to 5-day post-mortem were collected from fourdifferent regional packing plants, vacuum packaged, and shipped to acentral location. Before imaging, the samples were removed from theirvacuum packages and were allowed to oxygenate for 30 minutes.Hyperspectral images of 229 beef ribeye steaks at 2 to 5-day post-mortemwere then collected. Immediately after imaging, the samples werevacuum-packaged and aged until 14 days postmortem in these vacuumpackages. After 14 days of aging, the samples were frozen to preventfurther aging. Prior to tenderness measurements, the samples were thawedovernight at refrigerated temperatures in the cooler. The samples werethen removed from the vacuum packages, allowed to oxygenate for 30minutes, cooked in an impingement oven with a moving-belt, and sliceshear force (SSF) values were recorded. The operations such as freezing,thawing, and cooking were applied equally to all samples and thereforeshould have had minimal effect on the accuracy of the model. Based onthe SSF values, the samples were classified into three tendernesscategories: tender (SSF≦205.80 N), intermediate (205.80 N<SSF<254.80 N),and tough (SSF≧254.80 N). These categories were used as references.

Image Preprocessing

During image acquisition, dark and white hyperspectral images were takenat 15 to 20-minute intervals. After correcting for bad pixels,reflectance image was calculated using Equation 1.

${ReflectanceImage} = \frac{{RawImage} - {{Dark}\;{Image}}}{{WhiteImage} - {DarkImage}}$

After calculating reflectance, a Region-of-Interest (ROI) of size150×300 pixels (56.3 mm×112.5 mm) near the center of the image wasselected. No manual interaction was required to select the ROI. The ROIsize was selected in such a way that the ROI fit within the ribeye area.Further image processing steps were performed on these ROI hyperspectralimages. Out of the 229 beef samples, we used 156 beef samples to obtainloading vectors and 76 beef samples to evaluate the robustness andvalidity of loading vectors in predicting beef tenderness.

In this study, ‘spectroscopic’ data transformation was used. Thedimensionality reduction technique ‘PLS’ was used for obtaining loadingvectors.

The peaks and valleys of the loading vectors identify key wavelengths.Hence, the wavelengths corresponding to the peaks and valleys of theloading vectors can be considered as key wavelengths—1057, 1074, 1091,1115, 1142, 1176, 1219, 1280, 1365, 1395, 1408, and 1462 nm (FIGS. 7 &8). It is possible to combine the identified wavelengths by usingvarious arithmetic operations to remove additive and multiplicativeerrors. Among the twelve key wavelengths, absorption at 1219 nm was dueto C—H second overtone; absorptions at 1365 and 1395 nm were due to C—Hcombination; and absorptions at 1408 and 1462 nm were due to O—H firstovertone. Because the major constituents of beef are water, protein, andfat, it is possible to relate the vibrations (overtone and combination)to the constituents of beef. So by considering the chemical structuresof water, fat, and protein and their vibrational behavior, it can beconcluded that the absorptions at 1219 nm were primarily due to fat;absorptions at 1365 and 1395 nm were primarily due to protein; andabsorptions at 1408 and 1462 nm were primarily due to water.

We claim:
 1. A system and method for analyzing one or more properties ofmeat, comprising an image acquisition system and an image analysissystem, which image acquisition system employs multispectral imaging ofsaid meat at predetermined key wavelength bands and communicates saidimages to said image analysis system which extracts data from saidimage, processes it according to programs residing therein, and producesan output which comprises a conclusion about said one or more of saidproperties, wherein said image is acquired at a time (t₀) and saidoutput is a forecast of the tenderness properties of said meat at a time(t₁) which is later in time than (t₀).
 2. The system and method of claim1, wherein said time (t₁) is the time when said meat will be availablefor preparation by a consumer.
 3. The system and method of claim 1,wherein said image is acquired at a time (t₀) and said output is alsoused to make a prediction of the properties of said meat at said time(t₀).
 4. The system and method of claim 1, wherein said number ofpredetermined wavelengths is from one to about twenty-five wavelengths.5. The system and method of claim 4, wherein said number ofpredetermined wavelengths is from two to twelve wavelengths.
 6. Thesystem and method of claim 5, wherein said number of said predeterminedwavelengths is four to eight wavelengths.
 7. The system and method ofclaim 1, wherein said predetermined wavelengths are in the visible/nearinfrared (VNIR) region (400-1000 nm).
 8. The system and method of claim7, wherein said meat is beef and said wavelengths are selected from thegroup consisting of 455, 480, 520, 545, 568, 590, 604, 636, 722, 750,814, and 850 nm and combinations thereof.
 9. The system and method ofclaim 8, wherein each of said wavelengths can vary by ±20 nm.
 10. Thesystem and method of claim 1 wherein said predetermined wavelengths arein the NIR region (900-2500 nm).
 11. The system and method of claim 10wherein said meat is beef and, wherein said wavelengths are selectedfrom the group consisting of 1057, 1074, 1091, 1115, 1142, 1176, 1219,1280, 1365, 1395, 1408, and 1462 nm and combinations thereof.
 12. Thesystem and method of claim 10 wherein each of said wavelengths can varyby ±20 nm.
 13. The system and method of claim 1, wherein at least one ofsaid predetermined wavelengths is associated with fat properties and atleast one wavelength is associated with protein properties of said meat.14. The system and method of claim 1 wherein said meat is beef.
 15. Thesystem and method of claim 1 wherein said image analysis comprisescorrelating one or more image-textural features with tenderness of saidraw meat, wherein said correlating comprises applying apattern-recognition algorithm to said textural features.
 16. The systemand method of claim 15, wherein said image-textural features arecorrelated by performing at least one computation of statistical valuesbased on said image.
 17. The system and method of claim 16, wherein saidcomputations are selected from the group consisting of a co-occurrencematrix analysis, a wavelet analysis, a covariogram analysis and ananalysis utilizing Gabor filters.
 18. The system and method of claim 15,wherein said image-textual features comprise one or more of a mean, avariance, a homogeneity, a contrast, a dissimilarity, an entropy, asecond moment, a correlation, autocorrelation, skewness and kurtosis.19. The system and method of claim 1 wherein said forecast of tendernessis associated with slice shear force values corresponding to cooked cutsof beef.
 20. The system and method of claim 1, wherein said forecast oftenderness is associated with values selected from the group consistingof Warner-Bratzler shear force values, slice shear force values, sensoryanalysis and combinations thereof.
 21. The system and method of claim 1,wherein said meat is beef, and wherein a multispectral image of thecross section of a ribeye muscle exposed from a carcass side iscaptured.
 22. The system and method of claim 1, further comprisingdetermining one or more additional properties of said beef from the sameimage simultaneously.
 23. The system and method of claim 1, furthercomprising an equipment and sample stabilization means so that shakingof camera is minimized allowing good quality images to be acquired. 24.The system and method of claim 1, wherein an image acquisition means iscomprises a camera, a wavelength dispersion unit, a lens, a light sourceand a housing.
 25. The system and method of claim 24, wherein saidwavelength dispersion unit is selected from spectrograph LCTF- andAOTF-based systems.
 26. The system and method of claim 24, wherein saidwavelength dispersion unit is a set of band-pass filters in a wheel,whereupon when the filter wheel is rotated a spectral band is collected.27. A system and method for analyzing one or more properties of meat,comprising an image acquisition system and an image analysis system,which image acquisition system employs multispectral imaging of saidmeat at predetermined key wavelength bands and communicates said imagesto said image analysis system which extracts data from said image,processes it according to programs residing therein, and produces anoutput which comprises a conclusion about said one or more of saidproperties, wherein said image is acquired at a time (t₀) and saidoutput is a forecast of one or more biological properties of said meatat a time (t₁) which is later in time than (t₀).
 28. The system andmethod of claim 27, wherein said time (t₁) is the time when said meatwill be available for preparation by a consumer.
 29. The system andmethod of claim 27, wherein said image is acquired at a time (t₀) andsaid output is also a prediction of the properties of said meat at saidtime (t₀).
 30. The system and method of claim 29, wherein said propertyis tenderness.
 31. The system and method of claim 27, wherein saidnumber of predetermined wavelengths is from one to about twenty-fivewavelengths.
 32. The system and method of claim 31, wherein said numberof predetermined wavelengths is from two to twelve wavelengths.
 33. Thesystem and method of claim 32, wherein said number of said predeterminedwavelengths is four to eight wavelengths.
 34. The system and method ofclaim 27, wherein said predetermined wavelengths are in the visible/nearinfrared (VNIR) region (400-1000 nm).
 35. The system and method of claim34, wherein said meat is beef and said wavelengths are selected from thegroup consisting of 455, 480, 520, 545, 568, 590, 604, 636, 722, 750,814, and 850 nm and combinations thereof.
 36. The system and method ofclaim 35, wherein each of said wavelengths can vary by ±20 nm.
 37. Thesystem and method of claim 27, wherein said predetermined wavelengthsare in the NIR region (900-2500 nm).
 38. The system and method of claim37, wherein said meat is beef and, wherein said wavelengths are selectedfrom the group consisting of 1057, 1074, 1091, 1115, 1142, 1176, 1219,1280, 1365, 1395, 1408, and 1462 nm and combinations thereof.
 39. Thesystem and method of claim 37, wherein each of said wavelengths can varyby ±20 nm.
 40. The system and method of claim 27, wherein at least oneof said predetermined wavelengths is associated with fat properties andat least one wavelength is associated with protein properties of saidmeat.
 41. The system and method of claim 40, wherein said meat is beef.42. The system and method of claim 27, wherein said image analysiscomprises correlating one or more image-textural features withtenderness of said raw meat, wherein said correlating comprises applyinga pattern-recognition algorithm to said textural features.
 43. Thesystem and method of claim 42, wherein said image-textural features arecorrelated by performing at least one computation of statistical valuesbased on said image.
 44. The system and method of claim 43, wherein saidcomputations are selected from the group consisting of a co-occurrencematrix analysis, a wavelet analysis, a covariogram analysis and ananalysis utilizing Gabor filters.
 45. The system and method of claim 42,wherein said image-textual features comprise one or more of a mean, avariance, a homogeneity, a contrast, a dissimilarity, an entropy, asecond moment, a correlation, autocorrelation, skewness and kurtosis.46. The system and method of claim 27, wherein said meat is beef, andwherein a multispectral image of the cross section of a ribeye muscleexposed from a carcass side is captured.
 47. The system and method ofclaim 27, further comprising determining one or more additionalproperties of said beef from the same image simultaneously.
 48. Thesystem and method of claim 27, further comprising an equipment andsample stabilization means so that shaking of camera is minimizedallowing good quality images to be acquired.
 49. The system and methodof claim 27, wherein an image acquisition means is comprises a camera, awavelength dispersion unit, a lens, a light source and a housing. 50.The system and method of claim 49, wherein said wavelength dispersionunit is selected from spectrograph LCTF- and AOTF-based systems.
 51. Thesystem and method of claim 49, wherein said wavelength dispersion unitis a set of band-pass filters in a wheel, whereupon when the filterwheel is rotated a spectral band is collected.